Recent content by j-pint

Just in case anyone is following along... It was in the primary for 2 weeks there was no change in the SG for a week so I racked and left it at 65-68 degrees for a week. still no change so I put it in the basement at 55 degrees for two weeks - still no change in SG. On the advice of the fine...

Thanks for the advice. It was in the primary about 10 days and in the secondary about 3 weeks. I put it down in the basement to condition because the gravity appeared stable. I've warmed it up and it continues to bubble a little. And there are bubbles on the surface. I'm going to check the SG...

HI, I'm making an american amber where I replaced the brewing water with maple sap. Something I read about in BYO mag. I'm doing extract with only 5.5# of fermentables other than the maple sap which is only 2% sugar. I used Danstar Windsor dry yeast. Fermentation stalled out at 1.020 so I racked...

Thanks for the advice. Makes sense. Sent from my iPhone using Home Brew

My ABV Is at 10.3. I'll have to check my notes on yeast used. I don't have well controlled temps. I keep within recommended tolerance of the yeast but it fluctuates. Sent from my iPhone using Home Brew

Hi I've got a kit that is for 6 gallons but my primary only holds 5. I have a secondary that holds 6. Can I just add another gallon of purified water to the secondary? Thanks Sent from my iPhone using Home Brew

I added 8oz of roasted pecans in the last five minutes of a nut brown once. Didn't notice much added flavor but it didn't hurt the head either. Sent from my iPhone using Home Brew

That's good to know! I get lucky with my attenuation every now and then. I have a poster of beer styles and the F.G. Listed there for barley wine was much higher- 1.024-1.032. Clearly the poster is a little off. Sent from my iPhone using Home Brew

I brewed the barley wine kit from NB http://www.northernbrewer.com/shop/barley-wine-extract-kit.html And the final gravity is at 1.014. Which seems really low for barley wine. Far out of range for the style. How did that happen? Since it's out of range for the style, what style is it or is it...

Thanks for the great debate! I should have known there would be a variety of methods.

The petite saison from NB is light and tasty.

Hello I have a Belgian in the secondary and it finished out pretty fast. It's needs a week or two to rest before it will be drinkable. My question is it better to let it sit in the secondary or the keg? This will be my first beer kegged! Thanks